Lemon & Herb Roasted Chicken Thighs

Golden brown roasted chicken thighs in a pan with lemon and herbs

Do you ever feel like roast chicken, but don’t want to go all out? We also! We have a cure. Say hello to your NEW weeknight go to: Lemon & Herb Roasted Chicken Thighs! All the tender meat, crispy skinand satisfaction of roasted chicken, with much less work and half the time!

These chicken thighs are perfect for weeknights or meal prep, yet elegant enough to be the center of attention at a dinner party. Our favorite kind of recipe! Only 7 ingredients and 30 minutes obliged. Let’s show you how!

With bone, chicken thighs with skin, sage, oregano, herbs, lemons and oil

How to make roasted chicken thighs with lemon and herbs

The first step on our journey to tasty roasted chicken thighs combines some dried herbs and spices! Italian herbs (basil and oregano) combine with garlic powder, red pepper flakes and salt and pepper for a perfectly balanced and super savory mix.

Spice mix of dried Italian herbs, salt, pepper, red pepper flakes and garlic powder

Then the spices generously coat the chicken thighs and they go straight into the pan. No need to wait or marinate! The thighs start with the skin down in front extra crispy goodness.

Cast iron skillet of chicken thighs roasted in herbs with a crispy skin

After both sides of the chicken thighs have had their cooking time, it’s garnish hour! Sliced ​​lemons and fresh herbs also add moisture and flavor important splendor. After all, we eat with our eyes first!

Then it’s finally time for a quick trip to the oven and they’re ready to enjoy.

Skillet of seared chicken thighs garnished with lemon slices and herbs

We hope you love these roasted chicken thighs! They are:

Crispy
Tender
Juicy
Savoury
Versatile
& Fast + Easy

They make an elegant appetizer for a small dinner party or holiday gathering, but are simple enough for a weeknight meal.

What to serve with roasted chicken thighs

We like to pair them with roasted potatoes and pesto, but they go with almost anything!

Try them with one or more of these sides:

More savory entrees

If you try this recipe, let us know! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Cast iron skillet of our easy chicken thighs with lemon and herbs

Preparation time 5 minutes

Cooking time 25 minutes

Total time 30 minutes

portions 4 (portions)

Class Appetizer

kitchen Dairy free, gluten free, grain free

Freezer friendly no

Does it hold? 2-3 days

  • 4 (6-8 oz. each) Chicken thighs with bone and skin (grassland, where possible organic)
  • 2 teaspoon dried Italian herbs (or sub 1 tsp dried basil + 1 tsp dried oregano)
  • 1 teaspoon sea ​​salt
  • 1 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 Tablespoon olive oil or avocado oil
  • 1 medium lemon, thinly sliced ​​into rounds
  • 3-4 Tablespoon fresh hardy herbs (thyme, rosemary, sage // taken from thick stems and torn a bit // optional)
  • Preheat the oven to 375 degrees F (190 C) and place a 10-inch cast iron skillet (or other ovenproof skillet) on the stovetop.

  • In a small bowl, combine the Italian seasoning, sea salt, red pepper flakes (optional), black pepper, and garlic powder. Then season the chicken thighs on both sides with the spice mixture. They should be well seasoned and evenly coated.

  • Heat the skillet over medium to medium heat and add the olive oil or avocado oil. Once the oil is hot, add the chicken thighs and fry for about 3-4 minutes on each side, or until golden brown.

  • Turn off the heat and arrange the lemon slices on top of the chicken and some around the bottom of the skillet. Also add your favorite herbs at this time: rosemary, thyme and/or sage (optional).

  • Transfer the skillet to the oven and bake for 10-15 minutes, or until the internal temperature is ~170 degrees F (make sure the thermometer doesn’t touch a bone to get an accurate reading).

  • Remove from the oven and let rest in the pan for about 5 minutes before serving. We like to serve ours with jacket potatoes and our easy dairy-free pesto. Also baking the chicken with the olive oil and lemon makes a really delicious juicy sauce that can be served separately to pour over the chicken and potatoes!
  • It tastes best fresh, although leftovers can be stored covered in the refrigerator for up to 3 days. Heat in the oven or microwave until hot. Not freezer friendly.

*Leftover meat, bones, and juices can be made into a small batch of bone broth (or kept in the freezer to make a larger batch if you have enough).
*Nutritional information is a rough estimate calculated with olive oil and no optional ingredients.

Portion: 1 thigh Calories: 286 Carbohydrates: 1.8 g Egg white: 19.3 g Fat: 22.4 g Saturated fat: 5.5 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 2.5 g trans fat: 0 g cholesterol: 110 mg Sodium: 675 mg Potassium: 259 mg Fiber: 0.5 g Sugar: 0.4 g Vitamin A: 100 IU Vitamin C: 7.7 mg Calcium: 6.8 mg Iron: 1.6 mg

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